Light Chicken Puff Recipe
Ingredients
1/3 cup reduced-calorie mayonnaise
2 tablespoons all-purpose flour
1 cup skim milk
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
3 eggs, separated
3 cups chopped, cooked chicken or turkey breast (skinned before cooking and cooked without salt)
1/2 cup chopped green onion
1/4 cup chopped celery
1/4 cup chopped green pepper
1 (2-ounce) jar diced pimiento, drained
Vegetable cooking spray
Directions
Combine mayonnaise and flour in a large heavy saucepan; stir until smooth.
Cook over low heat 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Remove from heat.
Stir in cheese, salt, and pepper.
Beat egg yolks until thick and lemon colored.
Gradually stir one-fourth of hot cheese sauce into yolks; add to remaining sauce, stirring constantly.
Add chicken, onion, celery, green pepper, and pimiento, mix well.
Beat egg whites (at room tempetarure) in a medium bowl until stiff, but not dry; gently fold into chicken mixture.
Spoon mixture into a 9-inch square baking dish coated with cooking spray.
Bake for 35 minutes or until puffed and golden brown.
Serve immediately.
Cook over low heat 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Remove from heat.
Stir in cheese, salt, and pepper.
Beat egg yolks until thick and lemon colored.
Gradually stir one-fourth of hot cheese sauce into yolks; add to remaining sauce, stirring constantly.
Add chicken, onion, celery, green pepper, and pimiento, mix well.
Beat egg whites (at room tempetarure) in a medium bowl until stiff, but not dry; gently fold into chicken mixture.
Spoon mixture into a 9-inch square baking dish coated with cooking spray.
Bake for 35 minutes or until puffed and golden brown.
Serve immediately.
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